Slow Cooker Turkey and Chorizo Chili

Ingredients

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Pork and beef chorizo

  8 oz or 227g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Red wine

  Alcoholic beverage, table

  3 ½ fl oz or 103g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Diced Tomatoes

  Canned - Del Monte

  14 oz or 397g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  14 oz or 397g

• Honey

  1 tbsp or 21g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Mexican cheese

  Blend, reduced fat

  ½ cup, shredded or 57g

Directions

1. In a frying pan, dry fry the turkey mince until it starts to brown, about 3-5 minutes. Add all the spices and cook for another minute or two until fragrant. Transfer to the slow cooker.
2. Return the pan to the heat and add the chorizo. Fry for a minute or two until it begins to release its oils. Add the red pepper, onion, garlic, and chili, and cook gently until beginning to soften, about 3 minutes.
3. Add the wine and cook for 1 minute.
4. Stir in the tomato paste and tomatoes, and bring to a fast simmer. Pour the tomato mixture over the turkey in the slow cooker.
5. Stir in the chickpeas and honey.
6. Cover and cook on LOW for 6-8 hours.
7. Season at the end of cooking with salt and pepper to taste.
8. Top with cheese, sour cream, and scallions and serve warm.

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